I am making an ESB with it. I made one a while back, didn't like it much, but I've overhauled my recipe to give it another shot. 1275 isn't a really common ESB yeast, but when I was looking for a yeast to use I picked it because I love the way Thames is pronounced. I just love that word and anything called 'Thames Valley' is awesome.
So I checked the profile on Wyeast's site
and it says flocculation is Medium-Low. I'm going to do other research, but how will that compare to a yeast that has high flocculation? Will it have more yeast in suspension after it is done? Should I cold-crash it, or chill it in the bottle for longer before drinking if I don't want a lot of yeast flavor? Or will it just make a really dry beer because yeast stay suspended in the beer longer? I'm guessing not, because attenuation is 72-76%, and that is independent of flocculation, right?
So is this going to make a more 'yeasty' beer?
The description says it is clean, but how can that be if it has low flocculation?